Rain, rain, go away!

I've been meaning to try some chilli recipes from Sarah Raven's Garden Cookbook and as it's been raining non-stop today, why not crack on!

Chilli jam

500g very ripe tomatoes
4 garlic cloves, peeled
4 large red chillies (I took the seeds out as I don't like it too hot)
6-7 cm piece of ginger root, sliced (I keep mine in the freezer so that I always have some, no chance of slicing the frozen little bugger so I grated it instead)
300g sugar
2 tbsp thai fish sauce
100 ml red wine vinegar

Basically, you just blitz half the toms with garlic, chillies and ginger, pour the lot in a saucepan, add sugar, vinegar and fish sauce, dice the rest of the toms and add to the pan. Simmer for 30-40 mins until sticky and pour into sterilised jars while still warm. The jam stores for about 3 months.

It tastes a bit like shop-bought Sweet Chilli Sauce, just heaps better (and minus the salt we're trying to avoid). Even with the amount of sugar this has got to be a better option containing lots of juicy toms instead of water and preservatives.